Preheat oven to 350º F. Lightly grease two large cookie sheets and set aside.

For the cookies, combine flour, cinnamon, baking powder, ginger, nutmeg and salt in a small bowl; set aside.

In a larger bowl, beat sugar and buttery spread together until smooth. Mix in cream cheese, pumpkin and vanilla. Slowly stir in dry ingredients and mix until combined.

Place approximately 2 tablespoons dough, 1-2 inches apart on prepared cookie sheets. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and allow to cool for 5 minutes. Transfer cookies to wire cooling racks and allow to cool completely.

Meanwhile, for the icing, combine powdered sugar and cinnamon. Add buttery spread, milk and vanilla and beat until smooth. Using a fork, drizzle icing across tops of cooled cookies.